Method:

In a large pot placed over a medium heat, add your butter and allow it to completely melt before adding your flour and stirring to combine, cook for a minute while stirring until the mixture takes on a nutty, toasted smell.

Slowly begin pouring in your milk while continuously stirring to prevent any lumps forming. Once all the milk has been added let the white sauce simmer before gradually adding the cheese and melting into the sauce before adding the next lot of cheese.

Add your cooked macaroni and stir through with the chopped gammon. Taste the mixture before seasoning with salt and freshly ground black pepper. Pour the mixture into a large baking dish and cook in an oven preheated to 180C for 30 minutes or until the top is golden and the mac’n’cheese is bubbling. Cool slightly before serving.

For the crispy mac’n’cheese balls

Using leftover mac’n’cheese that’s been chilled overnight in the fridge. Shape the chilled leftovers into a ball, just larger than a golf ball. While preparing your breading station pop the balls into the freezer.

Season your flour with salt and pepper then in a separate bowl beat your eggs. In another bowl add your panko crumbs and preheat your oil for deep-frying.

Coat your balls in flour before dipping into the beaten egg and ensure every bit in covered then roll in the panko crumbs, repeat this process with all the balls. If you prefer a thicker crust you can give the balls another coating by returning the crumbed ball to the beaten egg before giving another coating of panko.

Let the balls rest for 5 minutes before carefully placing a few into the oil and frying for about 3 minutes turning to ensure an even golden crust. Remove the crispy balls from the oil and place on absorbent kitchen paper.

Add a few crispy balls to a dish and top with your heated pasta sauce finish with basil and an optional sprinkle of grated parmesan cheese.